Born and raised on the Mississippi Gulf Coast just outside of New Orleans; growing up in the carnival nature of the region, built a lifelong understanding of how food plays an important part in a festive culture and the memories associated with a great meal helped shape my passion for cooking. After graduating from Ole Miss and a couple years in the financial sector, I moved to Australia with two friends to work and travel. During my tenure, I befriended a chef of a famous restaurant in Sydney. His love of his craft and frequently cooking together with our friends inspired me to consider a professional culinary career. Upon returning stateside, I enrolled in the Le Cordon Bleu Culinary Institute located in Austin, TX. After graduating, I continued growing as a cook in restaurants across Austin and in New York City.

Rob Baird

Born and raised in Memphis, TN Baird’s own blend of swagger and confidence come honestly, easily, naturally, a little strange, a lot intense, as idiosyncratic as the city itself. But like nearly everything in this small pocket of flyover America—a little shrouded in mystery—Baird always seems to be hiding a pocket ace or two in the sleeve of his pearl-snap button down, saving it for when he needs it most.

From the young dog innocent promise of his debut ‘Blue Eyed Angels’, followed by the shinier, more well-defined sounds and sharper writing on his sophomore effort ‘I Swear It’s The Truth’, the sonic left turn of ‘Wrong Side Of The River’ and especially 2018’s heartbroken opus ‘After All’ and the follow-up ‘Live From Arlyn Studios’ Rob Baird can never be confused for a man who holds anything back when he opens his mouth to sing and when he does, all his cards are on the table and then some.

As his hundreds of thousands of monthly listeners accounting for millions of streams across multiple platforms and ticket-buyers nationwide of ten plus years of non-stop, blood and bone touring will attest, Baird is a must have, go-to refuge when you want to feel something.